Tofu, chilli and Udon noodle stir-fry
SERVES: 4 DIFFICULTY: Easy
Great vegie option – and as hot as you like it to be
I x 297 g packet Morinaga firm Tofu (drained and cubed)
3 tablespoons soy
2 cloves garlic (crushed)
1 small bird’s eye chilli (sliced thin)
270 g Hakubaku organic udon (cooked as per packet instructions)
3 tablespoons peanut oil
1 medium brown onion (sliced)
2 cups cabbage (shredded)
1 cup bean sprouts
2 tablespoon sesame oil
4 spring onions (cross cut)
Drain the tofu and cut into neat 1 cm dice. Place into a bowl with the soy, garlic and chilli and allow to marinade for 10 minutes. Strain out from the marinade and brown in a hot wok with the peanut oil. Carefully remove and set aside.
Throw the onions into the hot wok and cook for 20 seconds. Then add in the cabbage and bean sprouts. Toss well and add in the sesame oil, noodles and the left over marinade.
Add in the sliced spring onions and tofu toss well and serve.
Preparation time 10 minutes
Cooking time 6 minutes